Ingredients for Drunken Pintos With Cilantro And Bacon Rick Bayless
- Dried Pinto Beans
- 5 cups water
- Pork Shoulder
- 4 slices bacon, diced
- White Onion
- Serrano Chilies
- Salt to taste
- 2 tablespoons tequila
- 1/2 cup chopped fresh cilantro
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How to Make Drunken Pintos With Cilantro And Bacon Rick Bayless
- **Prepare the Beans:** If using dried beans, sort and rinse them thoroughly. Place in a 4-quart saucepan, add 5 cups of water, and bring to a boil. Remove any beans that float to the surface. Reduce heat, partially cover, and simmer gently for approximately 2 hours, or until tender. Maintain water level about 1/2 inch above the beans, adding more if needed. Stir occasionally.
- **Cook the Bacon:** In a medium skillet, cook the diced bacon until crisp. Remove bacon, reserving 2 tablespoons of bacon grease. Discard the rest.
- **Sauté Aromatics:** Add the chopped onion and minced chiles to the skillet with the bacon grease. Cook over medium heat until deep golden brown, about 10 minutes. Scrape the mixture into the pot of beans.
- **Season and Simmer:** Season the beans generously with salt. Continue to simmer for 20 minutes, stirring occasionally, to blend the flavors.
- **Adjust Consistency (Optional):** If the beans are too soupy, boil over medium heat until they reach your desired consistency. Alternatively, you can blend 1/4 of the beans with a little of the broth for a creamier texture, then return to the pot.
- **Finish and Serve:** Just before serving, stir in the tequila and fresh cilantro. Serve warm in bowls, topped with the crumbled bacon. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
8g
Fat
6g
Carbs
13g
